Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut
chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set
aside. Combine water, fish sauce, sugar, lime juice, paprika, and red
pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for
topping; combine remaining bean sprouts and green onions. Drain noodles.
Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until
garlic starts to brown. Increase heat. Add chicken; stir-fry until almost
cooked, about 2 minutes. Push chicken to one side. Break egg into wok.
Stir quickly to break up yolk and scramble egg. When egg is set, mix with
chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons
peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are
soft and most of liquid is absorbed. Add green-onion mixture; cook,
stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with
reserved bean sprouts, then with remaining peanuts.

Serves 6